Remove pinfeathers, singe, and wash in w-arm water
with soda in it. Scrub well with stiff brush. Draw,
wash in cold water and wii>e'; stuff, truss, and season
wath salt and pepper. Cover the breast with thin strips
of fat sa«lt por✪ Roast Goosek. Place on rack and put into hot oven,
and cook for ab-out two hours, more or less, according
to age of goose:. Baste frequently with fat in the pan.
Remove fat and brown the goose. Serve with apple
sauce.
Potato Stuffing for Goose.
3,V^ cups hot mashed 3 tablespoons butter.
potatoes. S-aJt and pepper.
1 finely minced onion. 1 eg.g, beaten vejy light.
Mash potatoes; add onion, butter, salt✪ Potato Stuffing for Goose and pepper^
then the eg^. Fill goose and place on rack in oven.
This stuffing is good for domestic ducks.
Roast Wild Duck.
Dress, clean and truss wild duck, fill the breast
with celery or quarters of apple. Put into hot oven
and cook for twenty minutjes. Cover bre?ist with fat
salt pork✪ Roast Wild Duck. Baste every five minutes with fat in the p.an.
Serve hominy fried and folded like omelet (it wants
to be brown before folding). Currant jelly and celery.
Canvasback Duck✪ Canvasback Duck.
Cook canvasback duck same as the above, and when
done the breast alone' is served; the legs, wings, etc.,
are cut off and juice expressed with hot meat-press and
poured over the duck. Orange cocktail is a nice accom-
paniment for canvasback duck.
132 SCIENTIFIC COOKING.
Roast Quail.
Dress, clean and truss quail. Cover with soft butter.
Season with salt and pepper✪ Roast Quail. Lard or spread the
breast with salt pork. Cook about eighteen or twenty
minutes in rather hot oven.
Broiled Quail.
Prepare samB as broiled chicken. Serve on pieces
of toast, toasted only on side the quail rests on. Serve
currant jelly, and garnish with parsley✪ Broiled Quail. Time for
cooking, seven or eight minutes.
Broiled Venison Steak.
Use the recipe for broiling beefsteak. Spread with
butter✪ Broiled Venison Steak and serve -rare.
Venison Cutlets.
The cutlet is cut from the loin of the venison. They
are trimmed into shape and egged and crumbed, and
sauted in butter. Served with wine sauce with olives✪ Venison Cutlets
in it.
Saddle of Venison.
Saddle of venison is prepared same as saddle of
mutton, and served with currant jelly✪ Saddle of Venison sauce. The veni-
son is spread with currant jelly just before taking from
the oven.
Guinea Fowl.
They are at their best when a year old and under.
They are cooked same as other domestic fowls, and are
served with a sauce✪ Guinea Fowl. I ate one at a cafe that I thought
was delightful. It was braised in oven, and a sauce
served with it called Kentucky sauce, which was a
brown sauce made in the dripping-pan with good apple
POULTRY AND GAME. 133
cider instead of water, and with mushrooms added.
Herons, snipe, plover, prairie chickens, quail, pig-
eons, woodcocks, and all small game, are cooked in much
the same w^ay as spring or broiler chickens. They are
broiled, fricasseed, stewed and casseroled, according to
fancy and the occasion upon which they are to be served.
The meat from pecan -nuts is a nice addition to a sauce
to be served with game.
Roast Partridge. ✪ Woodcock
Page 62 · 12 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Remove pinfeathers, singe, and wash in w-arm water
with soda in it. Scrub well with stiff brush. Draw,
wash in cold water and wii>e'; stuff, truss, and season
wath salt and pepper. Cover the breast with thin strips
of fat sa«lt pork. Place on rack and put into hot oven,
and cook for ab-out two hours, more or less, according
to age of goose:. Baste frequently with fat in the pan.
Remove fat and brown the goose. Serve with apple
sauce.
Potato Stuffing for Goose.
3,V^ cups hot mashed 3 tablespoons butter.
potatoes. S-aJt and pepper.
1 finely minced onion. 1 eg.g, beaten vejy light.
Mash potatoes; add onion, butter, salt and pepper^
then the eg^. Fill goose and place on rack in oven.
This stuffing is good for domestic ducks.
Roast Wild Duck.
Dress, clean and truss wild duck, fill the breast
with celery or quarters of apple. Put into hot oven
and cook for twenty minutjes. Cover bre?ist with fat
salt pork. Baste every five minutes with fat in the p.an.
Serve hominy fried and folded like omelet (it wants
to be brown before folding). Currant jelly and celery.
Canvasback Duck.
Cook canvasback duck same as the above, and when
done the breast alone' is served; the legs, wings, etc.,
are cut off and juice expressed with hot meat-press and
poured over the duck. Orange cocktail is a nice accom-
paniment for canvasback duck.
132 SCIENTIFIC COOKING.
Roast Quail.
Dress, clean and truss quail. Cover with soft butter.
Season with salt and pepper. Lard or spread the
breast with salt pork. Cook about eighteen or twenty
minutes in rather hot oven.
Broiled Quail.
Prepare samB as broiled chicken. Serve on pieces
of toast, toasted only on side the quail rests on. Serve
currant jelly, and garnish with parsley. Time for
cooking, seven or eight minutes.
Broiled Venison Steak.
Use the recipe for broiling beefsteak. Spread with
butter and serve -rare.
Venison Cutlets.
The cutlet is cut from the loin of the venison. They
are trimmed into shape and egged and crumbed, and
sauted in butter. Served with wine sauce with olives
in it.
Saddle of Venison.
Saddle of venison is prepared same as saddle of
mutton, and served with currant jelly sauce. The veni-
son is spread with currant jelly just before taking from
the oven.
Guinea Fowl.
They are at their best when a year old and under.
They are cooked same as other domestic fowls, and are
served with a sauce. I ate one at a cafe that I thought
was delightful. It was braised in oven, and a sauce
served with it called Kentucky sauce, which was a
brown sauce made in the dripping-pan with good apple
POULTRY AND GAME. 133
cider instead of water, and with mushrooms added.
Herons, snipe, plover, prairie chickens, quail, pig-
eons, woodcocks, and all small game, are cooked in much
the same w^ay as spring or broiler chickens. They are
broiled, fricasseed, stewed and casseroled, according to
fancy and the occasion upon which they are to be served.
The meat from pecan -nuts is a nice addition to a sauce
to be served with game.
Roast Partridge.